Serious Eats - seriouseats.com

Also, thinking about Europea and Restaurant Toque

Great article Adam! It is truly hard to write an article about Al and his pizzeria. I had the privilege to make pizza with Al a handful of times. You can see the first half of my experience below. (Be wary, I am not a great writer)

The bar Al recommends eating the pizza at is Vasco Da Gama. It is located on the corner of Grier Ave. and Summer Street. It is a Portuguese bar and restaurant. They let you sit at the bar and eat a pie if you purchase a few drinks. I hope this helps and I am glad you enjoyed your stay on the other side of the river.

http://www.homebytherange.com/2010/06/nj-pizza-report-pizza-making-day-at-al.html

Yes, I have a car. Thanks again for all the suggestions! Has anyone been to James Hook & Co Lobsters? They are highly rated on yelp and suppose to have an inexpensive lobster roll. Thanks again!

@simon, I cannot do Craigie on Main since I will be there on a Monday. Any other recs?

Note, I would like to keep recommendations to the North End, West End, Downtown, South End if possible. Unless there is something that is can't miss. Thanks!

Smuttynose

@passion4pizza: Thank you for the information. Nancy's Towne House was originally a tavern, as well. So this makes sense. Thanks again!

Great piece Nick! I found a similar style pizza at Nancy's Towne House in Rahway, NJ. The sausage and garlic pie is amazing. I need to try Mario's in Clifton to compare. Check out my write up here.

http://www.homebytherange.com/2010/05/nj-pizza-report-nancys-towne-house.html

Is anyone selling starter plants? I need to find herbs and tomatoes for my garden. Thanks!

Maria Hines executive chef & owner of Tilth. Top Chef Masters made me aware of her technique and philosophies about food including using local and organic products. Maria's knowledge and experience with the aforementioned subject matter could be an asset at various fundraising events.

Use them with almost any recipe which requires garlic/onions. For simple breakfast dishes include them in hash browns/eggs. Ramps are also great with pasta. For example, I used them in a pasta dish with fiddlehead ferns, speck and Cacio Di Bosco Tartufo Il Forteto cheese, a semi soft truffled sheep milk cheese from Central Italy. I also produced a ramp puree which I am pairing with asparagus and a protein yet to be determined (lamb?) tomorrow. Check out my blog www.homebytherange.com. The possibilities are endless!

Hello Nick,

I see the comments are quite lengthy for defending/justifying the Mark brand, which I mind you I have never tried. My intention is to leave Mark behind all of us and move this topic of discussion back to the motherland of slider/slider hamburger concoctions.

After driving to my favorite wine super store Joe Canals in Woodbridge, NJ and picking up a bottle of Argentinian Malbec, I figured what best to satisfy my craving for meat by visiting the newly opened White Diamond in Rahway, NJ. (Please note, I am an omnivore but I rarely consume beef product which is not grass fed and I do not eat meat on a daily basis)

Anyway, I just finished eating the slider/burger concoction and I was thoroughly impressed with the burger and the accuracy of your post. Also, I keep using the term slider/burger concoction because the owner stated to me that she would not classify this product as a slider. She proceeded to say "Well, if anything, it is a combination of a slider and a hamburger". Taking into an account the size and cooking method. With this said, the beef is fresh. Unfortunately, I did receive some cartilage or fat pieces which were not fully ground. One can look at this as good or bad. I tend to think it is good and it backs your statement that the beef is fresh ground chuck.

Keep in mind I purchased the small version (which I thought were just right). However, I am surprised you did not mention the different sizes of burgers offered. There is a large burger which you can purchase on a poppy seed roll.

All in all a good experience which brought back memories and satiated my craving for a good old NJ hamburger.